Two Ingredient Oatmeal Cookies

Feel free to add some goodies – I added raisins and cinnamon, just to jazz them up a bit. But, if you stick to the two ingredients, they taste just great.

I saw this on Tip Hero – a video with a women squishing the oats and bananas with her hands, and it looked too fun not to try. And so much healthier than most oatmeal cookie recipes.

I tweaked the recipe just a bit. I took half of the oats and whirled them in a food processor just a bit. That way the cookies have a more refined texture than just the whole rolled oats.

The cookies do not rise at all, so you need to pat them out to the texture you want before putting them in the oven. I like my oatmeal cookies thin and crispy, so I patted them out to be very thin. And, you need to use a little oil on your baking sheet. I recommend using parchment paper or a silicone mat actually.

I have a husband who just had open heart surgery, and he loves sweets. So, I am on the hunt for recipes that are comforting and a little sweet. He loved these, thankfully. I will be making them again and again!

Optional ingredients: a teaspoon of cinnamon, a dash of nutmeg, ½ cup of diced nuts, ½ cup of raisins or craisins

Instructions

Preheat oven to 350 degrees.

Put 1 cup of the oats in a food processor and whirl until oats are in small bits.

Mix well the whirled oats, the rest of the whole rolled oats and the bananas. Squishing with your hands highly recommended, but a potato masher works well too.

Stir any any optional ingredients.

At this point, you can add a little water if needed to thin the dough a little, especially if you are making your cookies thin.

Line a baking sheet with aluminum foil, parchment paper or a silicone mat. Spray with a little cooking oil spray.

Scoop the dough onto the prepared sheet in about ¼ cup mounds. Wet your fingers and flatten the cookies out to the desired thickness. (I like mine thin and crispy, so i flattened to about ⅓ of an inch thickness. I also lightly sprayed the fps of the cookies with oil to give them a crispy browned finish, but this is obviously optional.)

Bake at top of oven for 18 to 22 minutes, until cooked through and lightly browned.

Comments

I’ve tried three different recipes so far for the two ingredient cookie. This is my first time with this recipe. I find the thinner the better for me. I literally flatten them out with my finger, once I’ve scoped a bit onto the parchment. I dislike the “rubbery” texture with the thicker cookies. The flavor is fine. I’ve used fresh banana, black spotted banana and near black banana. I think I prefer the black spotted, as the black banana has an almost alcohol-like taste.. too much for me. Today I added raisins, dates and walnuts. They’re not my ideal texture, but they’re still pretty good. This is not something I would bring to a social, simply because of the texture. I manage to get a crispy edge, but if I cook it any longer than 25 minutes at 350 the edges become overly browned and still the center is not that wonderful crispness I’m trying to achieve. I give it 3.5 stars only because of the texture. Easy, healthful, flavorful and versatile.